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To make Paula Deen's garden pea salad recipe, thoroughly drain a 15-ounce can of very young early peas, and place them in a medium bowl. Add 1/4 cup of chopped onion, 2 to 3 tablespoons of mayonnaise and 2 crumbled boiled eggs. Toss the ingredients together, season the salad with salt and pepper to taste, and add chopped pimento if desired. This recipe takes five minutes to prepare and yields four servings.

Paula Deen's English pea salad serves four to six people and takes around 20 minutes to prepare. Begin by cooking 4 slices of bacon until crisp, then drain and set aside to cool. In a medium bowl, combine a 10-ounce package of thawed and drained frozen peas, 1 cup of shredded cheddar cheese, 2 chopped hard-boiled eggs and the cooked bacon. Stir in 3 tablespoons of mayonnaise, 2 teaspoons of lemon juice and salt and pepper to taste. Serve the salad immediately or store in the refrigerator.